The foods that are most likely to contain monosodium glutamate, or MSG, are canned goods, store-bought soups, processed meats and Chinese dishes. The Food and Drug Administration classifies MSG as a "Group II" food additive. The agency recognizes items in that group as safe for consumption by the general population.
MSG and Cancer
According to the American Institute for Cancer Research, studies to uncover MSG's potential ill effects began in the late 1960s. At that time, some people began to believe that the additive in dishes they ate at Chinese restaurants made them sick. Since that time, scientists have looked and have not found a link between monosodium glutamate and cancer.
About MSG
Monosodium glutamate is an amino acid present in many natural foods, including dairy products, different meats and vegetables. The body also produces its own supply of MSG, says the European Food Information Council. According to the agency, the substance is added to foods to create a flavor called "umami." The council describes the flavor as savory, broth-like or meaty.
Anecdotal Evidence
Katherine Zeratsky, a registered and licensed dietitian with Mayo Clinic, says that people's complaints about monosodium glutamate vary. Some say they develop headaches or nausea while others feel flushed after eating it. Accelerated heartbeat, chest pain and weakness also are some of the reactions individuals associate with MSG. There also are those who say they begin to sweat or feel a certain pressure or numbness in the face when exposed to the food additive. The U.S. Food and Drug Administration requires manufacturers to indicate on the label that a product has MSG. Read the list of ingredients before buying canned and other processed goods. If you have a history of reacting to monosodium glutamate, do not buy anything that lists it as an ingredient.
Additional Concern
The European Food Information Council attempts to dispel another concern about monosodium glutamate. The substance is a salt, but the council says it has 1/3 the sodium in table salt. Besides, it argues that as the monosodium glutamate enhances a dish's flavor, you feel the need to add less salt to it. According to the European agency, you can potentially use 20 to 40 percent less table salt in your cooking if you also add a small amount of MSG.
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